This Broccoli Cauliflower Salad recipe is easy to whip up and features a homemade creamy dressing, making it a fantastic side dish for family gatherings or potluck dinners. It pairs delightfully with almost any main course.

In this delightful Creamy Broccoli Cauliflower Salad recipe, crisp broccoli and tender cauliflower come together. It’s crunchy, creamy, and full of flavor, made lighter by using Greek yogurt instead of mayonnaise, making it an ideal choice for a side or salad.

I’ve added a unique twist to the traditional broccoli salad by incorporating cauliflower. Originally made with mayonnaise, I’ve opted for Greek yogurt, enhancing the salad’s simplicity and taste. It’s delicious, filling, and versatile as a side dish, appetizer, or salad.

This Broccoli Salad is perfect for summer barbecues, holiday gatherings, or family meals. In Arizona, we enjoy salads year-round! It features a scrumptious homemade dressing and complements nearly any dish.

My version of broccoli and cauliflower salad is bacon-free. While I love bacon, it’s refreshing to offer a vegetarian side option that also serves as a meatless lunch the following day. With one of my children not being a fan of bacon, I prefer to keep this salad simple—sometimes, simplicity is key!

Reasons to Love This Recipe

• Quick and simple preparation
• Deliciously satisfying
• Loaded with fiber and nutritious ingredients

What do you need to make Creamy Broccoli Cauliflower Salad

This simple recipe requires just a handful of basic ingredients that are easily found at your local grocery store, or you might already have them on hand. Below is a brief list of what you’ll need—the exact measurements can be found in the recipe card at the end of this post.

• Broccoli: Approximately 5 cups of raw florets.
• Cauliflower: Similarly, about 5 cups of raw florets.
• Colby Jack Cheese: Cubed for a smooth melt.
• Red Onion: Adds a crisp flavor and texture.
• Mayonnaise: Opt for traditional brands like Best Foods, Hellmann’s, or Duke’s instead of Miracle Whip for a better flavor match.
• Sour Cream: Regular works best, though light sour cream is also acceptable.
• Red Wine Vinegar
• White Sugar: Essential for balancing the tanginess of the dressing, adjust to taste.
• Dried Parsley Flakes
• Sea Salt
• Black Pepper

How to Make Broccoli Cauliflower Salad
Begin by cutting the broccoli and cauliflower into bite-sized florets, and chopping the onion and cheese. Combine the broccoli, cauliflower, onion, and cheese cubes in a large bowl. In a separate bowl, prepare the dressing by whisking together mayonnaise, sour cream, and vinegar. Taste the dressing and adjust the sweetness with sugar as needed—I generally use about 2 teaspoons, keeping it on the less sweet side. 

Season the dressing with a pinch of sea salt, black pepper, and dried parsley for extra flavor. Pour the dressing over the vegetables and mix well until the salad is uniformly creamy and well-coated.

Storing Broccoli and Cauliflower Salad: To preserve freshness, cover the salad bowl with plastic wrap or a lid and refrigerate. For optimal flavor, prepare this creamy salad one to two hours before serving to allow the flavors to meld. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days; freezing is not recommended.

Recipe Tips:

• Chop the cauliflower and broccoli into small florets, removing most of the stems.
• Assemble the salad a few hours in advance to enhance flavor integration.
• Opt for pre-cut vegetables to reduce preparation time.
• For a less sweet dressing, taste before adding sugar as it’s already tangy. Adjust the sweetness with additional sugar or an alternative sweetener as desired.

Variations:

• Substitute the mayonnaise and sour cream with a mix of sour cream and Greek yogurt, or use solely Greek yogurt for a healthier dressing option.
• Enhance the salad with fruits like dried cranberries, raisins, or chopped apples for varied flavors.
• Add texture with sunflower seeds, crisp green onions, and crispy bacon.
• Experiment with different cheeses such as cheddar, mozzarella, or pepper jack instead of Colby.

Serving Suggestions for Broccoli Cauliflower Salad:

• Authentic Shish Tawook
• Fajita Baked Chicken Breast
• Honey Glazed Air Fryer Salmon
• Miso Glazed Salmon
• Baked Harissa Chicken

Frequently Asked Questions

How long does broccoli cauliflower salad stay fresh? 

The broccoli cauliflower salad typically lasts about three days in the refrigerator if kept in an airtight container, once mixed. However, if you store the dressing separately and mix it with the vegetables just before serving, the salad can remain fresh for up to five days.

Can I freeze the broccoli cauliflower salad? 

Freezing this salad is not recommended as it does not hold up well in the freezer.

Is it okay to eat broccoli cauliflower salad cold? 

Absolutely, you can enjoy this salad either warm or cold. It is particularly delightful when served chilled.

Why does my broccoli salad become watery? 

A watery broccoli salad often results from excess moisture in pre-washed broccoli. To prevent this, let the broccoli sit for a while to drain off excess water before adding it to the salad.

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Creamy Broccoli Cauliflower Salad

Yield: 6

Prep Time: 15 minutes

Additional Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 1 head of broccoli, chopped into bite-sized florets
• 1 head of cauliflower, chopped into bite-sized florets
• 1 cup of Colby Jack cheese, cubed
• ½ small red onion, chopped
• 1 cup mayonnaise
• ½ cup sour cream
• 1 tablespoon red wine vinegar
• 2 teaspoons sugar (adjust to taste)
• 1 teaspoon dried parsley flakes
• ½ teaspoon sea salt (adjust to taste)
• ½ teaspoon black pepper

Instructions

In a large mixing bowl, combine the broccoli, cauliflower, cheese, and onion.

In a separate small bowl, whisk together the mayonnaise, sour cream, and vinegar until smooth. Stir in the sugar, adjusting to taste if needed.

Add salt, pepper, and parsley to the dressing and mix well until fully blended.

Pour the dressing over the salad ingredients and toss until everything is well coated. Cover and refrigerate for at least one hour before serving.